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    You are in: Home / Community Forums / Cooking Q & A / Egg Whites
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    Egg Whites

    Fri May 10, 2013 9:06 pm
    Newbie "Fry Cook" Poster
    I have seen quite a few people using egg whites in recipes. What can I do with the yolk? It just seems odd throwing food away (Mom always said if I didn't want all of something, don't take/use any of it). Maybe I just need to change my way of thinking?
    Fri May 10, 2013 9:28 pm Groupie
    Make custards, mayonnaise, aioli, Hollandaise or zabaglione. Yellow cake. Lemon curd. Pudding, ice creams. Add them to scrambled eggs and quiches. Pancakes, quick breads, crepes, and muffins. Homemade egg noodles or pasta. egg wash for baked goods. Egg drop soup or avgolemono. Real Caesar salad dressing. Feed them to pets for shiny coats. Or freeze them.

    Put an egg yolk in a small ramekin or bowl.
    Add a small pinch of salt
    Break the egg yolk up slightly by piecing it with a fork and stir it gently. Don’t beat it.
    Pour the egg yolk into an ice cube tray and freeze. When the yolk (or yolks) is frozen solid, remove to an airtight freezer container and label.
    To defrost, remove as many individually yolks and needed and defrost in the refrigerator. Use within hours of defrosting.

    Don't change your thinking!
    Fri May 10, 2013 10:30 pm
    Newbie "Fry Cook" Poster
    Thank you! Definitely will keep these in mind. icon_smile.gif Matter of fact, I think I will print this out! icon_biggrin.gif
    Fri May 10, 2013 11:42 pm
    Forum Host
    Sat May 11, 2013 1:06 pm Groupie
    Sun May 12, 2013 9:28 am Groupie
    For breakfast, include the left over yolk with the eggs in an omelet, fried or scrambled eggs, or a strata, french toast batter, pancakes, waffles.
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